. 2021 Feb 25;10(3):491. doi: 10.3390/foods10030491

Table 1.

Salmonella spp. prevalence from chicken samples collected at different processing sites.

Processing Site	Plant A		Plant B		Plant C
Processing Site	No. Positive (%)	95% CI	No. Positive (%)	95% CI	No. Positive (%)	95% CI
Fecal material
Arrival	1/10 (10)	0.5–46	0/1 (0)	0–34	4/10 (40)	14–73
Chicken carcass rinse
Pre-scalding	2/15 (13) ^a	23–42	12/15 (80) ^a	51–97	12/15 (80) ^a	51–97
Post-scalding	14/15 (93) ^b	66–99	8/15 (53) ^a	27–78	15/15 (100) ^a	75–100
Post-defeathering	-		-		13/15 (87) ^a	58–98
Post-IOBW (inside-outside body wash)	15/15 (100) ^b	75–100	6/15 (40) ^a	17–67	11/15 (73) ^a	45–91
Pre-chiller	15/15 (100) ^b	75–100	12/15 (80) ^a	51–97	13/15 (87) ^a	58–98
Post-chiller	15/15 (100) ^b	75–100	7/15 (47) ^a	22–73	12/15 (80) ^a	51–97
Parts	15/15 (100) ^b	75–100	13/15 (87) ^a	58–98	-

^a,b Prevalence followed by different superscripts is statistically different (Comparison between processing sites). 95% CI: 95% Confidence Interval.